Easter Twirl Cupcakes

INGREDIENTS

170g soft butter
215g sugar
2 eggs
265g flour
6g yeast
3/4 cup of milk
1 pinch of salt or fine salt
1/4 tsp vanilla extract or liquid vanilla
1/2 vanilla pod

For topping:

½ brick of whipping cream
½ packet of whipped cream
½ vanilla pod
25g vanilla sugar
Food colouring

PREPARATION

Preheat the oven to 180°C (th.6).
In a bowl, whisk the soft butter, then add the sugar. Whisk well, and add the egg.
In another bowl, mix flour, vanilla seeds, baking powder and salt.
In a measuring cup, measure the milk and add the vanilla extract.
Then add 1/3 of the dry ingredients to the butter/sugar/egg mixture, then half of the liquids. Continue to incorporate, alternating and ending with the dry ingredients.
Pour the batter into cups, filling them 2/3 full.
Put in the oven for 20 min at 180°C.
Once baked, place your cupcakes on a wire rack to cool.
In a bowl, mix 1/2 sachet of whipped cream, 25g of vanilla sugar and the seeds of half a vanilla pod.
Whip 1/2 brick of whipping cream for 1 minute then add the dry ingredients.
Continue whisking until you get a fairly stiff consistency.
Using a piping bag with a star tip, pipe buttercream onto cupcakes. Decorate using your favourite easter sprinkles and candies*

*Tip - To make a multi-coloured buttercream, separate your buttercream onto separate bowls before adding colouring. Transfer one of the creams onto a piece of plastic wrap. Roll plastic wrap into a log shape and tie both ends to seal. Repeat with the other colours. Cut one end of each of the logs and place them into a piping bag (cut side down). Using a star tip, pipe the multi-colored cream onto the cupcake.